I’ve been a fan of purslane for a long time. There’s a famous Mexican stew with pork and purslane but sometimes you don’t want a big old pork fiesta. It’s rare, but sometimes you just want a nice soup.
I made this delicious soup with purslane from my back yard. I had about 4 cups of chicken stock and 4 cups of mostly bean liquid with some Eye of the Goat beans in it. While I heated these two ingredients together, I sauteed the cleaned purslane with onion, garlic, a minced serrano and some olive oil. When these were soft, I added them to the soup. Finally, I added about a cup of boiled tomatillos and some of their boiling water to the blender, made a puree, and then this went into the soup. It cooked for another 10 minutes or so and it was a little ugly but very delicious.